Pasadena, CA: Darkness falls across the land, the midnight hour is close at hand. Situated inside TheRaymond 1886, the historic craftsman cottage turned acclaimed restaurant in Pasadena, The Raymond1886 tempts guests to get in touch with their morbid side and brood over the cold infinite of the universe and our own mortal coil by bringing out the macabre in everyone with their new TheFinal Solstice Winter Cocktails Menu!

Amaro Rye, Photo Credit: Acuna-Hansen

“This season we decided each cocktail would have a sci-fi, horror, and ominous feeling to the menu,” says Head Barman Peter Lloyd Jones. “This is our first dark and offbeat menu, so it is an edgy departure from our previously lighthearted themes and opens the door for each bartender to really show their own unique creative style.” Known for their highly innovative seasonal cocktail menus, The Raymond 1886 raises the bar once more with TheFinal Solstice Cocktail Menu, eleven spine-tingling libations, where each bartender offers their own signature take on what the end of the world means to them. However, before anyone pays Charon to ferry them across the River Styx, all potential concoctions go through the signature The Raymond1886 “5 palate rule” test. “Once a cocktail has a name and a story behind its creation,” explains Jones, “it must be approved by five people that have been through our bar program. Every cocktail ever created and printed on a menu at The Raymond 1886 has passed this rule. We believe the broad palate spectrum helps to make sure the cocktail appeals to a wider audience.”

Welcome to Los Angeles 2019, a tech-noir urban dystopia where the Tyrell Corporation holds the monopoly on bioengineered androids known as a Replicant. This neo-noir infant-style cocktail created by Peter Lloyd Jones is comprised of London Dry Gin, lemon, Orgeat, smoked salt, and a house-made Butterfly Pea Tincture float and will leave you wondering: Do androids dream of electric sheep? Are we living out implanted memories in an environment manufactured by a tyrannical corrupt corporation? Though Roy Batty and his ragtag team of escaped androids may have failed, make no mistake, the Robot Revolution is on its way. There have been many advancements and revolutions for the human race that have had effect on our survival; advancements in all walks of life have helped us succeed, or fail and learn. But what happens when our most prized creation surpasses our intelligence. Will it realize its limitless potential? Will it realize how limited we are as humans and purge for optimal existence? With technology advancing as it has, it is important to keep your loved one’s close, your eyes open, and your brain awake with this cold brew cone from Cameron Masden, featuring deep flavors from Galliano Ristretto espresso liqueur, Amaro Montenegro, Cynar 70, cold brew coffee, mint, and cinnamon. A nice treat for the potentially bittersweet end. Robots. Androids. Humanity is encouraged to reach for the stars – but what happens when the stars reach for humanity? Luis Nava presents The Dreamcatcher, named after the Stephen King novel about four friends dealing with a parasitic alien during their annual camping trip. Comprised of cacao, Averna, house-made Woodford Reserve Bourbon infused graham cracker, cream, chocolate, and a toasted marshmallow; you never know what is lurking when you are enjoying S’mores next to the campfire.

Before locusts and fire, there was blood! Upset with the beer cocktail scene, Jesus Gomez and Adam Vaughn have decided to turn the whole place bloody with Plagues of Egypt. This exquisitely rich, robust and romantic concoction will raise your spirits during the times of damnation, featuring Top Tank 7 Saison, lemon juice, house made hibiscus syrup, Lustau Amontillado Sherry, Camus Cognac, and watch out for the frogs, they’re everywhere! There is no remedy for the 10 plagues, except for this cocktail. When John Milton imagined the Garden of Eden in his seminal poem Paradise Lost, his rich prose evoked images of a utopia not unlike a Caribbean island, with its luscious environment and delectable delicacies. However, paradise is no more in this world of iniquity and indulgence, where guests are invited to fall into temptation with this take on an old-fashioned created by Nathan Baker, featuring Rhum J.M. Gold from the edenesque island of Martinique, Nate’s house-made chai tincture, barrel-aged maple syrup, and lime peel. It takes three components to become the Master of Toddy, but are you cunning enough to wield the power of the Deathly Hallows? This toddy-style cocktail created by Adam Vaughn pays due respect to both the legendary Master of Death and a Hot Buttered Rum, comprised of Wray & Nephew OP, vanilla, and a house-made butterscotch patty. Not for the faint of heart, this cocktail promises to bewitch the mind and ensnare the senses.

You can run, you can hide, but you cannot escape the imminent Zombie Apocalypse! After a long day of fighting off zombies and searching for shelter, re-energize with this tribute to both a Tiki classic and an iconic end-of-the-world-scenario, comprised of Deanston 12 year whisky, Bowmore 15 year whisky, Laphroaig 10 cask, pineapple juice, lime juice, Orgeat, Falernum, house-made lemongrass syrup, mint, and a zombie apocalypse garnish. A multi-layered and exceptionally well-balanced cocktail created by Jesus Gomez and Adam Vaughn, this collaboration demonstrates that two brains are better than one. Perhaps those zombies originated from a horrible, government virus? When the great sickness spread, they said it didn’t exist. Humanity is doomed to toil in the dredge of a sick and dying world. But survivors believed, hoped, worked, and now have it: the medicine that will end the end of days and bring about the rebirth of human civilization. A new dawn begins with The Antidote, created by Casey Levantal, featuring Laphroaig Select, Absinthe St George, Carpano, Campari, flamed absinthe sugar, and lemon peel.

Some catastrophes are not worth more than throwing our hands up in defeatist acceptance. Screw it! The world is over! It came and went and we few left must wallow in whatever remains on this, The Morning After. Mercifully, Ned Kirby has something a little bit stronger than coffee this morning, with El Dorado 12 year, Galliano Ristretto, cacao, coffee, heavy cream, and cinnamon. The biggest mistake humans made was believing they had all the time in the world. They didn’t, we don’t, and Ned Kirby entices guests to take the thyme to enjoy the End Of Thyme. Appreciate its aroma, savor its flavors and revel in its marvelous effects, featuring Amaro Montenegro, Suze bitters, Rittenhouse Rye, Del Maguey Vida, and thyme. One or two more of these and time won’t mean anything at all. Whichever way you look at it, it has begun and it will finish, make no mistake about it, We’re in it. With endless possibilities of “The End,” (pun intended), enjoy every moment, every person, and every delicious libation. With London Dry Gin, house made plum syrup, yellow chartreuse, lemon juice, and lime mint island garnish, this cocktail created by Cameron Masden will leave you knowing exactly just how far in it you are.

It’s the end of the world as we know it, but everything is feeling fine at The Raymond 1886Happy Hour! From 4:00 pm until 7:00 pm every Tuesday through Friday, guests can partake in $5.00Wines by the Glass, $4.00 Draft Beer, and Half-PriceWell Drinks. Additionally, a daily Specialty Cocktail selected by the bartender will be available for $7.00 each. An extensive Bar Snacks Menu created by Executive Chef Tim Guiltinan is also offered Half-Price during Happy Hour, enticing guests with hearty dishes like Suckling Pig Al Pastor Tacos made withpineapple, avocado, salsa roja, the Greek Style Cauliflower, with half-a-head with whipped feta, or the Jidori Chicken Wings, prepared with caramelized fish sauce, and marinated cucumbers.

Winter is coming and the end is nigh, so take advantage of these dark times with even darker cocktails at The Raymond 1886!

The Raymond 1886is open for LunchTuesday through Friday from 11:30 am to 2:30 pm, for Dinnerevery Tuesday through Sunday from 5:30 to 10:00 pm, and for Brunchevery Saturday and Sunday from 9:00 am to 2:30 pm. 1886 is open every Tuesday through Thursday, and Sunday, from 4:00 pm to 12:00 Midnight, and every Friday and Saturday from 4:00 pm to 2:00 am. 1886 Happy Houris every Tuesday through Friday from 4:00 pm to 7:00 pm. For more information or reservations, please visitwww.theraymond.comor call The Raymond 1886directly at 626.441.3136.

(Pasadena, CA) The restaurant of tomorrow is here today: Introducing Twohey’s Tavern, from Greg Mallis and Tanya and Jim Christos, the three family members that keep the original Twohey’s name alive at the iconic 75-year-old Twohey’s Restaurant in Alhambra, which is a piece of Los Angeles history from the era of the Historic Route 66. With a tantalizing menu that playfully calls back to the classic All-American diner, Twohey’s Tavern officially opened its doors in Pasadena on Tuesday, November 7th, 2017!

A lively new restaurant that pays tribute to the classic American diner, Twohey’s Tavern is no greasy spoon, but a cutting-edge hub of equally progressive and enduring flavors profiles. “The foodscape has changed dramatically,” explains Director of Operations Tom Anderson. “Chef Travis Limoge executes an elevated interpretation of nostalgic meals while honoring timeless and contemporary cooking techniques with a commitment to seasonality, bringing each guest a new experience in a modern tavern setting.

Born and raised in Vermont, Chef Travis Limoge grew up in the kitchen of his Grandfathers beloved restaurants, most notably Valley’s Steakhouse, where port wine cheese and broasted chicken were all the rage and weekend brunches were a showcase for his Grandmothers baking prowess, laying the inspiring groundwork for a future Chef. After working summers in the kitchen while pursuing a career in professional snowboarding, which allowed Limoge to experience new cultures and flavors, Limoge decided to finally pursue cooking full-time. This decision led him to Los Angeles where he became Chef de Cuisine at Fork in the Road in Santa Monica and Mardi at Palihouse in West Hollywood. Chef LImoge then subsequently took a pilgrimage to Mexico after his grandmother’s passing, exploring the flavors of the different regions and the restaurants of Alejandro Ruiz, father to modern Mexican cooking. A serendipitous meeting with Chef Ruiz at the airport led to a further five months in Oaxaca learning all about countryside cooking, in both taste and technique. Upon his return to the states, Limoge came full circle with familiar roots at a family-owned restaurant in Twohey’s Tavern, where he seized the opportunity to marry his passion for modern composition and the warmth of his grandmother’s table. “The nostalgia is in the taste, but the cuisine is now,“ Limoge says of his culinary philosophy at Twohey’s Tavern.

The new Twohey’s TavernDinner Menu reads just as the original 1943 Twohey’s Restaurant menu, its layout and terminology perhaps foreign to the modern-day foodie, but no less quaint, beginning with the original Twohey’s signature staple, the Burgers. Each burger features a robust patty made of a special custom Premium Angus Beef Blend, and no burger epitomizes the Twohey’s name at Twohey’s Tavern better than the Stinko 2.0, a grand incarnation on the legendary cornerstone Twohey’s burger, made with caramelized onions, house pickles, and garlic aioli. No need to pack your luggage to go Dutch Style, featuring Napa cabbage coleslaw, and dill aioli, or stick to the true red, white, and blue of the Americana, with American cheese, butter lettuce, onion, and ketchup. The Chili Dip, what we would now refer to as a chili burger, is comprised of house chili, Grafton cheddar, onion sprouts, and crème fraiche, and all burgers would be incomplete without their requisite accompaniment of House Fries.

The real meat and potatoes rests with the Dinners at Twohey’s Tavern where Chef Limoge’s talent is front and center, turning everything his guests think they know about American diner food on its head, like with the Prime Eight Ounce Spencer Steak, prepared with roasted turnips, crème fraiche, fresh horseradish, and orange. The pig de résistance is undoubtedly the Ham Steak, which begins with a bone-in ham leg that brines for fifteen days, and is subsequently smoked for ten hours before getting plated and dressed up with summer peach preserves, sprouting broccoli, buckwheat honey, and charred orange. This next dish may be an oldie but goodie, but this isn’t your Meemaw’s Beef Stew, which features short-rib, fennel, onion, burnt carrot, rye toast, and whole grain mustard. The Fried Chicken utilizes a half chicken without the bones and is accompanied by braised greens, cranberry beans, and Bill’s Bees wildflower honey. Limoge also partners with Dock to Dish for his Seasonal Channel Island Rock Fish, all line-caught from Santa Barbara, with carrot mash, mole verde, and charred fennel. While the story behind the name Irish American Tortellini might be forever lost in time, there is no mystery about the flavor of this dish, comprised of crème fraiche stuffed tortellini, with house chili, cured egg yolk, and onion sprouts. Limoge also pays homage to his love of vegetables with the Roasted Roots, a vegan dish comprised of seasonal roasted root vegetables, green farro and celeriac purée.

They may be called Sides, but these shareable bites can also double as starters, like the Port Wine Cheese, Chef Limoge’s tribute to his grandfather’s signature appetizer, or for something golden and crispy, there is no topping the beloved Twohey’s classic, the French Fried Onion Rings. Nothing is as deliciously retro as a Liver & Onions, and the reimagined Shrimp Cocktail, with pickled shrimp, house made coctel sauce, orange zest, and onion sprouts. For munchy carbs, nothing quite satisfies cravings like the House Fries, except for the House Pickles when one needs some crunchy tang. Lastly, the ultimate companion to the classic dining experience includes Creton, a pork based spread popularized in Quebec and New England, where Limoge keeps this paté-like starter fairly-traditional, but adds a unique spice blend.

Twohey’s Tavern raises the candy bar with their sweet spin on their Desserts selections, with treats like the Citrus Pound Cake, made with peach preserves and homemade lavender ice cream, and the time-honored confectionery Jelly Roll, with seasonal preserves and Chantilly cream. The Caramel Chocolate Tart offers the ultimate indulgence, with a housemde almond crust, chocolate ganache, and caramel sauce, while guests will go bananas for the upscale Banana Split, featuring homemade banana ice cream, banana brûlée, Twohey’s bittersweet fudge, candied almonds, and whipped cream. Guests desiring an adventure in flavor will also enjoy the Seasonal Sundae, with house-made ice cream and seasonal toppings, while the Classic Sundae is for guests seeking the familiar, featuring the Original Twohey’s Bittersweet Fudge topping with whipped cream, roasted almonds and a cherry. Looking for a slice of nirvana to savor? Fear not, as Seasonal Pies will rotate on the menu all throughout the year.

Cocktail Consultant PatrickTang is keeping things shaking and stirring for the Cocktail Menu. As the opening Bar Director at Otium in Downtown Los Angeles, Tang received first-rate tutelage from Julian Cox and Joshua Goldman. Today, Tang is mixing and pouring behind the bar at The Rose Cafe in Venice and he has also stepped behind the stick at Twohey’s Tavern to create a playful and delicious new cocktail list. “For Twohey’s Tavern, I have created fun and approachable cocktails while tipping my hat at Pasadena itself.” The Crown City cocktails begin with the Old Town, comprised of rye, Averna amaro, Lustau Vermut, and bitters, and continues with Tang’s personal favorite, the Rose Bowl, featuring pisco, gin, rosé syrup, strawberry, egg whites, citrus, and peach bitters. “The Rose Bowl is a nice play on a pisco sour that has complimentary notes between the rose and strawberry.” The Twohey’s Old Fashioned, pays tribute to the OG Twohey’s with bourbon, Twohey’s Root Beer, and chocolate mole bitters. Time to howl at the moon over a smoky campfire with Into the Wild, featuring mezcal, blueberry-thyme shrub, and lime, or enjoy the spicy piquancy of El Pomelo, made with tequila, Aperol, ancho chile, grapefruit oleo saccharum, lime, and soda water. Just in time for the fall harvest is Bobbing For Apples, comprised of bourbon, Honeycrisp apple, cinnamon syrup, apple gomme, lemon, and sparkling wine, while beer lovers can enjoy the best of both worlds with the Vixen, featuring vodka, IPA reduction, cucumber, Hawaiian black sea salt, and lime. “This cocktail retains that earthy hoppy flavor,” says Tang. Rounding off the cocktail menu is a cocktail that will have you feeling like A Million Bucks, beginning with guest’s choice of spirit, ginger, lime, and soda water.

Combining the nostalgic flavors of the past with the elevated flavors of today is what makes Twohey’s Tavern the most exciting new addition to Pasadena!

Twohey’s Tavernis open for Dinner every Sunday through Thursday from 5:00 pm to 10:00 pm and the Bar is open from 5:00 pm to 11:00 pm. Twohey’s Tavern is open for Dinner every Friday and Saturday from 5:00 pm to 11:00 pm and the Bar is open from 5:00 pm to 12:00 Midnight. For more information or reservations, please visit www.TwoheysTavern.comor call Twohey’s Taverndirectly at 626.449.2337.

Owner and Restaurateur Lisa Long knew just the recipe to give The FLATS an edge when she brought on Executive Chef Paul Shoemaker and Template Consulting’s Marcos Tello. A force to reckon with in her own right, Long has made a name for herself over her remarkable thirty-year career, spearheading the likes of La Loggia Ristorante, Barsac Brasserie, Firenze Osteria with Top Chef fan favorite Fabio Viviani, and the upcoming Montrésor opening in Studio City later this month. The FLATS, situated in the former location of the profound game changing, Red Medicine, Long is confident her new team will keep things fresh and exciting.

Executive Chef Paul Shoemaker rose with recognition at Alan Ducasse and French Laundry before proving he is worth his salt in the kitchens of Water Grill and Providence with Chef Michael Cimarusti, his own restaurant Savory in Malibu, Firefly in Studio City, and most notably, Joe Pytka’s Bastide, where, in less than six months he earned himself a Michelin star. Most recently, Shoemaker was at the helm at INTRO Art Gallery & Chef’s Table, the secret supper club that took guests on a multi-sensory journey, and in 2018 Shoemaker will also oversee the kitchen at the upcoming Verse, located in Long’s Firenze Osteria space, but now guests can look forward to sampling Shoemaker’s delectable fare on a daily basis at The FLATS.

Utilizing fresh, seasonal Farmer’s Market produce and maintaining strong bonds with all his sources, Shoemaker describes his Artisanal Flatbread Pizzas and New Dining Menu “A strong foundation with a twist.” He further explains, “I have created a very diverse menu that provides a creative twist for our guests. My goal is to keep the food familiar, but wake it up a bit.” Many components are made in-house, from the pizza dough, to the bread, infusions, sauces, reductions, and house-cured meats, all crafted with that meticulous Shoemaker standard of quality and composition. At the forefront of Shoemaker’s New Dining Menu are the namesake Flats, artisanal flatbread pizzas, where Shoemaker stresses the balance of the crisp, the chew, and the flavor in every bite. The Flats section of the menu kicks off with the classic Margherita, topped with organic tomato sauce, fresh basil, house made mozzarella, and then continues on a vegetarian odyssey with the Artichoke & Burrata, topped with bell pepper, tapenade, sun-dried tomatoes, and arugula, and the uber decadent Truffle, topped with truffle mascarpone, Reggiano cheese, truffle burrata, and shaved winter truffles. The garden of meatless delights continues with the Spinach & Goat Cheese, featuring garlic confit, pine nuts, sun gold tomatoes, and rounds off with a trip to the Mediterranean with the Eggplant & Hummus made with cucumber, feta, tomatoes, olives, harissa gremolata, the Arugula & Stracciatella, featuring black olive tapenade and marinated heirloom tomatoes. For added proteins, there is the Burrata & Prosciutto Di Parma, organic tomato sauce, arugula, sea salt olive oil, and the ultimate meatapalooza, the Five Meats, topped with pepperoni, bresaola, duck prosciutto, chorizo, and Finocchiona salami.

It would be difficult to resist filling up on the Appetizers alone with such a unique variety to choose among, starting with the Famous Fried Olives, with whipped cremè fraiche and Meyer lemon gastrique. Warm the mind and body with the Chestnut & Truffle Soup, made with truffle crème fraiche, salsify, and quince, or savor contrasting textures with the Crispy Hen of Woods Mushrooms, comprised of crispy tempura, and garlic water. Get meaty with the Meatballs, featuring tomato sauce, burrata, arugula, accompanied by ciabatta, or go for all the Italian without any of the meat with the Ricotta Gnocchi, with macadamia nuts, spinach, tomatoes, and burgundy truffle. Get a head start on your greens with the Broccolini Florets, featuring anchovy butter, Stracciatella, balsamic, and croutons, or the Brussels Sprouts, with brown butter, honey dates, and cured egg yolks. Seafood lovers have six scrumptious dishes to dive into, starting with two Shoemaker spins on classic starters beginning with the Angels on Horseback, comprised of Moon Dancer oysters, bacon, pickled honey date, and whipped mascarpone, or the Dungeness Crab Cake, featuring pumpkin, currants, and cocoa ginger reduction. Flavors of Japan are at the forefront of the Hamachi Sashimi, featuring barrel-aged yuzu ponzu, pickled daikon, gingko nut, red shiso, and Chef Shoemaker’s personal favorite, the Big Eye Tuna Tartar, made with organic avocado, umeboshi, and smoked sesame, accompanied by ciabatta. There is a delightful decadence to the Mexican Shrimp, featuring creamy polenta, poached egg, frisée, and bacon, as well as the Bouchot Mussels, with brown butter, honey, Meyer lemon, and Reggiano brioche crumble.

With Shoemaker’s dedication to sourcing the finest produce, the Seasonal Market Salads are nothing short of extraordinary, starting with the Winter Nelis Pear Salad, made with honey poached cranberries, cocoa, and goat cheese, and the Grilled Little Gem, featuring avocado, pickled blueberries, Reggiano dressing, and brioche croutons.

Entrees are nothing short of pure ingenuity with dishes like the Flats Burger, with bacon, gruyere, rosemary aioli, and caramelized onions, and accompanied by hand-cut Kennebecs, or the cheeky Honey Boo Boo Burger, prepared with whipped honey butter, pork belly, and creamy Robiola, while the Wolfmother Burger will leave guests howling for more, featuring balsamic red onion compote, blue and brie cheese, and arugula aioli. Kick it up a notch with the Calibama Hot Chicken Sando, with hot aioli, cabbage, red jalapenos, and pickles, accompanied by hand-cut Kennebecs, or ditch the heat but leave the poultry with fried Mary’s Chicken Breast, with cauliflower, bacon, capers, honey dates, and Meyer lemon. Two deceptively simple pasta dishes will leave guests satiated and amazed, starting with the House-Made Pappardelle Pasta, dressed with porcini mushrooms, Parmesan, and tomatoes, and the luxurious Maine Lobster Bolognese, house-made pasta alla Chitarra, and tomato sauce. Last, but certainly far from least, is red meat heaven with the Prime Tenderloin, prepared with bourbon onion soubise, accompanied by hand-cut Kennebecs and sauce bordelaise.

Familiar comforts with a twist do not stop at the savory, with an array of incomparable Desserts created by Pastry Chef Raymond Morales, the heavenly bliss of the Valrhona Chocolate Brownies definitely sweetens things up at The FLATS. Be bold. Be different. Be enamored of the CrèmeFraiche Cheesecake, with pickled blueberries, or the Carrot Cake, served with whipped butter meringue. Not one for sweets? Morales has just the bite for you with the Pistachio Biscotti, featuring Meyer lemon.

For the bar program, Long turned to Marcos Tello, known for his acclaimed cocktail programs at the likes of Seven Grand Whiskey Bar, 1886 Bar at The Raymond in Pasadena and this year’s newly opened 50s-inspired cocktail den, Birds & Bees in Downtown Los Angeles to name a few. Tello’s attention to detail and ability to blend corporate organization with creative ingenuity was the determining factor for Long when selecting Tello and Template Consulting to come on board and spearhead The FLATS new beverage program. Tello, then in turn brought on Head Barman Shaun Summers to be the professional friendly face behind the bar at The FLATS. “Shaun is the every-man; he is creative, approachable, friendly and he has a great presence behind the bar. Shaun has the unique combination of compassion in the way he approaches hospitality and precision in technique.”

Fresh off his tenure as Head Bartender at Accomplice Bar in Mar Vista, Head Barman Shaun Summers has paid his bar tab as a bartender at Copa d’Oro under Vincenzo “The Godfather of Cocktails” Marianella, before moving on to the Tasting Kitchen to work under Justin Pike. A Portland boy at heart, Summers is looking forward to developing and nurturing a community of regulars at The FLATS. “The proper barman is everything his customers need him to be. I want our guests to feel even better when they walk out our doors than when they first walked in.”

As Shoemaker’s food marries familiar with intriguing twists, so does Tello’s Cocktail Menu, which applies fall and winter ingredients to both well-known classic cocktails, augmenting them while keeping the original flavor pairing intact. Incorporating underutilized flavor pairings, the Carrots: White Russian revivifies this 1960s classic with vodka, espresso liqueur, and house-made carrot cream. Cozy up to the bar and keep warm with the Winter Spices: Hot Toddy, comprised of Japanese whiskey, house-made winter spice cordial, lemon and orange juices, and hot water. The quintessential fruit of fall and winter is at the forefront of Pumpkin: None But the Brave, prepared with roasted pumpkin-infused cognac, ginger, lemon, soda, and allspice dram, while fungi have their moment in the spotlight in the Mushrooms: Brooklyn, made with Candy Cap mushroom-infused rye whiskey, dry vermouth, Maraschino liqueur, and Cynar. While digging through old cocktail books, Summers personal favorite, the Cranberry: Angel Face features a cranberry-infused apple brandy and gin blend, apricot liqueur, Nocino, and a house-made cranberry fruit roll-up for garnish. “The original is a pretty obscure cocktail,” says Summers. “It was fun to take the base of this vintage cocktail, balance it out and make it winter forward.”

The recipe for success is no secret: just add one avant-garde chef to one innovative cocktail program, mix well, and viola, the house specialty, The FLATS, is served!

Eat. Drink. Be Local.

The FLATS is open every Monday through Friday from 11:00 am to 12:00 Midnight, and every Saturday and Sunday from 5:00 pm to 12:00 Midnight. For more information on The FLATS, please visit www.TheFLATSRestaurant.com or call The FLATS directly at 310.909.7549.

Add pumpkin puree, Nocello liqueur and vanilla vodka to a cocktail shaker. Add ice and shake. In a small bowl, mix cinnamon with granulated sugar and place on a plate, wet the rim of the glass with any citrus slice available (or simply water). Pour shaker contents into martini glass. Garnish with cinnamon stick.

Homemade Sugar Pumpkin Puree

Slice off stem and top of sugar pumpkin. Place on cutting board sliced side down and cut in half. Scoop out insides and discard. Brush with olive oil and place on a lined cookie sheet. Bake at 350 degrees for 40 minutes until soft. When done, take off skin and reserve flesh in a bowl. Sprinkle 1 teaspoon of pumpkin pie spice over pumpkin flesh. Puree with a stick blender or food processor. Will keep for 2 days or place in ice cube trays and freeze for up to 6 months.

Sonoma County, CA (PRWEB) – Purple Wine + Spirits, parent company to Sonoma County’s Graton Distilling Company (GDC), has announced the inaugural release of its Redwood Empire American Whiskey. Distinguishing itself from other whiskeys on the market today, Redwood Empire’s proprietary blend of house-distilled and port barrel-rested rye whiskeys includes mature stocks of four, five and eleven-year-old bourbon aged in classic, high-toast American oak casks. Rye-forward and 90-proof, its full body is complimented by subtle, spicy notes and an indulgent vanilla-caramel finish.

“With Redwood Empire, we set out to create a whiskey that was a true reflection of the spirit and landscape of our Northern California home – rugged, pioneering and adventurous but also aesthetically beautiful,” says GDC Distiller, Jeff Duckhorn. “Our ability to source and distill exceptional ryes and bourbons – and age them in a way that marries tradition with innovation – makes our proprietary blend a one-of-a-kind sipping and cocktailing experience unlike any other whiskey on the market today.”

Redwood Empire Whiskey began to hit store shelves in major metropolitan markets this past September for a suggested retail price of $45. It is the second craft spirit launched by GDC, whose D. George Benham’s Sonoma Dry Gin, launched nationally earlier this year to much critical acclaim. The stand-alone distillery, located on the site of a former apple processing plant, features a custom-built, micro-column still and is dedicated to producing carefully crafted spirits inspired by the artistry, local flavor and rugged beauty of Northern California.

ABOUT PURPLE WINE + SPIRITS

Founded by Derek Benham in 2001, Purple Wine + Spirits is dedicated to creating extraordinary wine and distilled spirits experiences including nationally branded, custom and private label wines for major U.S. and International retailers and restaurateurs. In 2015, Benham added a distillery to Purple Wine + Spirits main production facility based in the west Sonoma County town of Graton, and Graton Distilling Company was born. For more information about Purple Wine + Spirits, Graton Distilling Company or Redwood Empire American Whiskey, please visit our websites: purplewinespirits.com, gratondistilling.com, and redwoodempirewhiskey.com

Austin, Texas (PRWEB) – Whiskies of the World is delighted to announce the winners of the 2017 Whiskies of the World Awards. Whiskies of the World is known for its industry standard tasting events in Atlanta, Austin, Houston, San Francisco and San Jose. The Whisky Awards is an additional feature that provides brands marketing materials to promote their products. As only 23% of entrants receive gold medals, the results of these awards are extremely meaningful. Additionally, all judges’ notes are made available to each entrant as important data to develop the brand and determine best marketing strategy.

“The judges are extremely talented with sensitive palates and work hard to evaluate each product,” explains Douglas Smith, Whiskies of the World Event Director. “The evaluation of whiskies is taken very seriously. Our judges not only taste and make notes, but also discuss and consider many angles. We are proud that our awards reflect the experience and integrity of our excellent judging panel.”

Category Clarification:
Irish: Traditional Irish style which is triple distilled and a blend of Malt and grain whiskies. Malt whiskies from Ireland will not be in this category.
Cask Finished: Either matured in a non-bourbon cask, or finished in a non-bourbon cask or blended with a non-bourbon cask.
Join us for the upcoming Whiskies of the World Expos for a sixth time in Austin on Saturday, September 16th, in Houston on Thursday, September 14th and returning to Atlanta for a fifth time on Saturday, November 4th. For more information and to purchase tickets, visit http://www.whiskiesoftheworld.com. Follow Whiskies of the World on Facebook, Twitter and Instagram.

About Whiskies of the World LLC: Whiskies of the World LLC, an IWSC Group North America event, began in San Francisco, CA in 1998. Under the direction of whisky enthusiast and event director, Douglas Smith, the event has expanded into Texas and Georgia. The IWSC Group is a global leader of alcoholic beverage events, including the prestigious International Wine & Spirit Competition.

PURCELLVILLE, VA (PRWEB) – Catoctin Creek Distilling Company has won multiple awards at the San Francisco World Spirits Competition (SFWSC), including a Double Gold medal for the cask proof version of its popular Roundstone Rye Whisky that was finished in premium French Bordeaux oak barrels used to make the distillery’s 1757 Virginia Brandy. Released just a twice a year, Roundstone Rye – Cask Proof is a strong and dark pre-Prohibition style rye whisky made from 100-percent rye grain. The rarely given Double Gold is awarded when all members of the esteemed competition’s judging panel give a Gold medal designation.

Catoctin Creek was also awarded three Silver medals. Winners include the flagship original version of Roundstone Rye, a smooth single-grain whisky that features notes of caramel and rich butter toffee and is bottled at an approachable 80 proof, as well as the specially curated Roundstone Rye – 92 Proof and Braddock Oak Single Barrel Rye Whisky.

“We are honored to be recognized by the judges at the world’s most prestigious and recognized spirits competition,” says Catoctin’s co-founder and general manager Scott Harris. “Our team at Catoctin Creek continues to make the best handcrafted Virginia whisky available today—made by us and never sourced.”

Founded in 2009 by the husband and wife team of Becky and Scott Harris, Catoctin Creek uses local and organic ingredients to produce a variety of premium spirits, including Roundstone Rye, which holds distinction as Virginia’s most-awarded whisky. With Scott running business operations and Becky focused on the art of crafting the finest spirits in the Commonwealth as chief distiller, the couple leads a small team of employees that are proudly making a variety of high-quality products in an historic building in the quaint downtown of Purcellville, Va. For more information about Catoctin Creek Distilling Company visit http://www.catoctincreek.com.

The San Francisco World Spirits Competition is considered one of the most influential spirits competitions in the world. Started in 2000 with the purpose recognizing top products in the craft spirits industry, the 2017 SFWSC received 2,100 entries, the most in the competition’s history, and spirits were judged by a panel of 43 experts in the industry, including acclaimed critics, mixologists, and restaurateurs. For more information about the SFWSC visit http://www.sfspiritscomp.com.

About Catoctin Creek Distilling Company: Catoctin Creek Distilling Company (120 West Main Street, Purcellville, VA 20132; Twitter: @catoctincreek) is the first distillery in Loudoun County Virginia since before prohibition. Family owned and operated, Catoctin Creek produces premium spirits: rye whisky and gin from organic sources, and brandy from Virginia wines. For more information please visit http://www.catoctincreek.com.

Los Angeles, CA – The time has never been more auspicious for the new dawn of a new era: a social hub for the community and Los Angeles commuter’s alike, a sanctuary to have a bite after work and wait out traffic; an oasis to congregate, rejuvenate, and celebrate with mouthwatering cuisine, thirst-quenching cocktails among the ever-evolving landscape of Los Angeles. It was only a matter of where and when, and on Tuesday, May 2nd, 2017, poised and ready to pounce, Mama Lion, L.A.’s New Lively Supper Club officially opened its doors, combining the elegance of mid-century glamor with modern day epicureanism in the heart of Koreatown, today’s hottest and ever diversifying neighborhood!

Blue Hawaiian, Photo Credit: acuna-hansen

Los Angeles serves as home to the largest population of Koreans outside of Korea itself. Among them is hospitality veteran Mama LionOwner Robert Kim, whose 18 years in the food and beverage industry has ushered him through some of Los Angeles’s most legendary establishments including tenure at The Beverly Hills Hotel, where Kim spent over eleven year’s operating numerous restaurants and overseeing all food and beverage purchasing for the hotel, before moving on to become the Chief Operations Officer with the mission to revitalize The Legendary Park Plaza Hotel. Kim also spent time at some of Los Angeles’s most prestigious dining establishments such as Eurochow, sibling restaurant to the famed Mr. Chow. Sensing the time was ripe for creating his own venture, Kim found himself coming full circle when he took ownership of a property in his old stomping grounds of Koreatown that once held the original Mama Lion, a groovy nightclub where first generation and newly immigrated Koreans flocked for a cheap drink and to boogie the night away. Though Kim’s concept is a vast departure from what she once was, he decided to pay homage to the Korean community of that era in keeping Mama Lion’s namesake.

A beast not to be taken lightly, Kim set out to assemble a ferocious team of the industry’s best to transform Mama Lion into a force to reckon with. “I needed to find top talent who were also seasoned in this industry,” Kim explains. “Besides their experience, their chemistry working with me on this project and understanding the vision I had for Mama Lion was imperative.” Leading the Mama Lion pack is Chef/Partner Michael Hung, whose illustrious credentials include time spent with Traci Des Jardins’s James Beard Award-winning team at San Francisco’s Jardiniere, overseeing the kitchen at Roland Passot’s Michelin-starred La Folie, then leaving San Francisco to open Faith & Flower in Downtown Los Angeles, where under his leadership the restaurant was honored “Best New Restaurant” by Esquire Magazine, Los Angeles Magazine, and Travel + Leisure, to then opening the highly-acclaimed Viviane in the Avalon Hotel in Los Angeles, all of which perfectly primed him for the development of Mama Lion’s playfully decadent new Supper Club Menu. Next came L.A. nightlife authority Aidan Demarest, previously of Seven Grand, The Edison, 1886 Bar, The Spare Room and Neat Spirit Bar who has taken the reins of not only the Mama Lion Beverage Program, but also the role of General Manager, a role Demarest feels strongly suited to as it permits him to “create a living, breathing room.” Along with Head Barman Todd Eames, the Mama Lion pride is ready to embrace their lively neighborhood.

Kim had always envisioned Mama Lion as a Supper Club, true to its original definition; a traditional dining establishment that also functions as a social club, with a high-class image that is affordable to all. Now, with his pack in place, the vision is a reality. “Koreatown is now the new frontier of Los Angeles, much in the way Downtown once was,” says Hung.

With a menu that is reflective of the people of Los Angeles itself, Chef/Partner Michael Hung debuts a “forward thinking” Supper Club Menu that is comforting in a way that guests can dine at Mama Lion multiple times a week, but unique enough for special occasions. The Snacks and Finger Foods are familiar but bold enough in variation to keep guests coming back more, with the likes of the Crispy Avocado Samosa, with a smoked pimenton ranch dressing. The Isaan Style Sausage invokes flavors of the Southeast Asian tropics, with Thai chili sauce and cilantro, while the Smothered Tater Tots are All-American, with braised short rib ragout and cheddar cheese. An elegant twist on a Mediterranean staple, the Truffled White Bean Hummus is accompanied by warm flatbread, rosemary and thyme.

The Raw menu keeps things cool with selections like Oysters on the Half Shell with champagne mignonette and chili lime vinaigrette. The Hamachi Tartare puts a fresh spin on this raw classic by swapping out tuna for yellowtail, accompanied with Asian pear, Korean chili, and roasted sesame vinaigrette, while the Santa Barbara Uni Tostaditas are a Japanese love letter to MexiCali flavors with avocado, grapefruit salsa, and crème fraiche.

While there is no hard and fast rule that Shared plates must be split, guests will be eager to spread the word of these extraordinary bites, such as the Potato and Apple Salad, with sultana raisins, hard cooked egg, and honey aioli dressing. Get fresh with the Young Field Greens Salad, with Easter Egg radish, Persian cucumber, and herbed ricotta crostini. Have a taste of luxury while savoring the Seared Foie Gras, served with rhubarb conserve, grilled brioche, and watercress, or take delight in the ocean fare with the Plancha Seared Gulf Shrimp, with anchovy butter, sourdough croutons, and herb salad.

Designed with the purpose of sharing, Shared Mains invoke the cosmopolitan flavors of Los Angeles, like the Pan Fried Jidori Chicken Schnitzel, accompanied by a salad of brassicas and greens, and whole grain mustard jus. Steering away from traditional red sauce, the Fresh Bucatini Pasta is served with asparagus, braised leeks, pork sausage, and a 63 Degree Egg. Land and sea are represented with the 10oz Prime New York Steak, cast iron roasted with herbs and Sauce Ravigote, and the Plancha Mediterranean Bass, joined by young carrots, English peas, and curried mussels jus. Heighten each of these dishes with any of Chef Michael’s Sides, such as Market Broccolini Glazed in Hollandaise, Creamy Yukon Potato Purée with cultured butter, or Mushrooms and Snap Peas Roasted in Green Garlic.

Innovation does not stop at savories, with four stunning and delectable Desserts to sweeten the Mama Lion experience. For a dance with true decadence, there is the Dark Chocolate Pots De Crème, with raspberries, bourbon caramel, and chocolate sable, and the Classic Soufflé with smoked apricot and hazelnut anglaise. Lighten it up without losing depth with the Sweet Cream Panna Cotta, accompanied by strawberry gelée, candied ginger, and gingerbread crumble. For guests without a sweet tooth, there is Warm Humboldt Fog Goat Cheese, joined by honey-beet conserve, candied almonds, and grilled raisin bread.

Equally integral to the Mama Lion experience is the Cocktail Menu created by Head Barman Todd Eames, featuring thirteen unique and luscious libations which serve as a refresher course on fundamental cocktails, with a twist.

If clear spirits are within your wheelhouse, start off with the Alpine Lift made with Rogue Spruce Gin, aperol, zirbenze, and white vermouth, or what Demarest refers to as a “super sexy California cocktail,” the Golden Tonic, comprised of Beefeater gin, carrot juice, lemon juice, house made turmeric, ginger syrups, and soda. The Black Swan puts a dark spin on this creamy classic, with cardamom-infused vodka, vanilla, Kahlua, cold brew, and coconut foam, while the Harpoon latches onto your tastebuds, with vodka, St. George Raspberry Liqueur, cranberry liqueur, lime, and simple syrup. The quintessential spirit from South of the Border is front and center in the Sun God, made of tequila, Ancho Reyes, house-made tangerine cordial, habanero shrub, cucumber, and mint.

Guests intending on visiting the extended whiskey family will enjoy the Rusty Nail, made of Johnny Walker Black, atholl brose and pecan bitters. Two cocktails named to inspire a luxurious life include the Rockefeller, featuring Rittenhouse rye, lemon, sugar, and Cabernet foam, and the Statesman, with Bulleit bourbon, Averna, aperol, walnut bitters, and Angostura. For a taste of the sweet life, the Blue Hawaiian uses a house rum blend, blue curacao, fresh pineapple, and cinnamon, while the Doumi features Belvedere vodka, elderflower, raspberries, lemon, and marquis super berry. Go for the gold with the Honey Pot, with Beefeater gin, honey, lemon, and lavender. A class unto itself, the Baby Mama features Hennessy VSOP, pomegranate liqueur, lemon, and champagne. Feel like getting back to basics? There is nothing like a classic, such as an Old Fashioned, made with bourbon, sugar, and bitters, a Vodka Collins, elevated with vodka, lemon, rosemary, sugar and soda. Keep it sweet and simple with a Daiquiri, made with dark rum, lime, demerara sugar, or the East Side, prepared with gin, lime, sugar, cucumber and mint.

The Mama Lion beverage program and kitchen meet to deliver an opulent one of a kind experience with ½ oz. Osetra Caviar Service, served with buckwheat blinis and traditional accompaniments of hard cooked egg whites and yolk, parsley, lemon, and shallots. Paired beautifully with one of Mama Lion’s premium champagnes, this luxurious service satiates both the palate and the inner bon vivant.

Rounding off the Mama Lion pack, is designer and visionary George Kelly of Kelly Architects, a firm with an extraordinary portfolio admired throughout Los Angeles, such as Copa d’Oro, Clifton’s Cafeteria, Public School 213, and The Continental Club. The exterior of the building has been largely left untouched, so as not to infringe on the integrity of the building, a very conscious strategy to reveal nothing of the interior, with just enough grit to lend an aura of mystique to all who pass by. A feast for the eyes awaits inside, with blues and gold as the forefront color palette and luxury at every turn: chandeliers to make the glittering light dance across tables, dramatic arches, antique mirrors, cocktail tables so richly deep in Caribbean blue that it gives cocktails a floating illusion. The focal point is the bar itself, with a bar top made from 3Form resin and Crossville gold mirrored tile, lit from below for an ethereal illumination. A nod to the past, elements leftover from the building remain intact to be admired and incorporated into the theme of timeless glamor. “It is important to give authenticity to the building itself and leave elements from its previous life,” says Kelly. “This is a design that transcends the eras.”

For a touch of artistic drama, local Koreatown artist Eddy Lee has created several original works of art exclusively for Mama Lion. Using birch wood as his canvas and the female form as his subject, Lee uses his uncanny ability to capture the beauty of an ephemeral moment, by recreating the instant when our eyes meet the gaze of an alluring stranger. “There is a lot that goes on in that shared moment,” says Lee. “It’s loaded with empathy. The feminine mystique enhances the timeless elegance of Mama Lion’s interior, a seductiveness that never goes out of style.”

Glamor never goes out of style, especially when that style includes elevated fare and retrospective cocktails served in an opulent setting. A glorious new era has officially arrived: Welcome to Mama Lion, Koreatown’s lively new Supper Club!

Mama Lion is open every Monday through Friday from 5:00 pm to 2:00 am, and every Saturday and Sunday from 6:00 pm to 2:00 am. The Mama Lion kitchen serves the full Dinner Menu every Monday through Friday from 5:00 pm to 10:30 pm, Saturday and Sunday from 6:00 pm to 10:30 pm, and a Late Night Dining Menu is served nightly from 10:30 pm to 1:30 am. For more information or reservations, please visit www.MamaLion.comor call Mama Lion directly at 213.377.5277.

Oh yeah baby, I was more than a little intrigued with just the title of this demo class at our local cooking studio, Culinary Wonders. I had taken a wine-pairing class there before, but never a mixology class.

As a student of both wine and spirits, I’ve done my fair share of trying all kinds of spirits and cocktails, just as I try all kinds of wine varietals. However, I don’t have the slightest inclination to make wine. Cocktails? Yes. Pairing? Definitely yes. So…moving on…this is how it started:

The Invitation

Planning a cocktail party but not sure what to serve? Maybe we can help. Join us, and our very own bartender, for a night of sophisticated small plates to pair with some unique cocktails.

According to co-owner Chef Judy Gilbert, local bartender Ian McQuown would be giving us a “good show.” If Ian’s name is familiar, Judy said that he went to Hart High school, was in show choir and drama, later graduating from UCLA’s theater arts program.

Ian did not fail to disappoint. In fact Judy commented that she had met with other bartenders that, though they knew their craft, wouldn’t have been as entertaining.

“You’re not a bartender,” Ian began, “if you’re not dripping.” And drip he did, even broke a glass, but none of the students could tell if it was all for show or for real. Anyway, Ian prepared all four drinks as listed above, while sharing tidbits of information, much like Chef Herve and Chef Judy did, while working.

(Note: At press time I’m waiting for Chef Judy to send me all of the recipes, for the dishes and the cocktails, digitally. When she does I will be running them in separate weekly posts on my website, http://evewine101.com. In the meantime, below are some of the things that we learned.)

Starting with the Cuban Ceviche and Cucumber Mojito we learned that lime juice would “cook” the raw shrimp in about 2-3 hours in a zip-lock bag and how to squeeze a cut lemon with a set of kitchen tongs. The Mojito benefitted from as much muddled lime and mint that you wanted and the use of coconut palm sugar.

The next course, Thai Beef Salad and a Lychee Champagne Cocktails was a pairing Chef Herve liked, as the sweetness of the Lychee would counterbalance the spiciness of the salad. The marinade for the salad could be made up to three days ahead, if an English (or hothouse) cucumber was used there would be no need to peel it and that Thai basil is more aromatic than regular basil. The cocktail, garnished with a Lychee nut, also employed the use of Soho lychee liquor (never heard of that before) and rum that had been infused for one night with a Kafir lime leaf.

Our third course, Lamb and Beef Sliders paired with a Manhattan, was my favorite. Chef Judy suggested a 20% fat ground beef, as it mixed well with the lamb in a 50/50 ratio. And the surprise of a small cube of Feta cheese buried inside added another layer of flavors. Ian used Templeton Rye Whisky (which I would loved to have had alone…) in his Manhattan recipe. The big surprise for students was the used of Luxardo cherries and their syrup. Costing about $20 a jar Judy said they were far better than the maraschino cherries most have tried. Everyone agreed.

The last course, a Spicy Chocolate Tartlet and Silk Stockings, was a favorite among the dessert lovers. Chef Herve had prepared this course first as it had to bake while we had the other pairings. Using unsalted butter (apparently Chef is a huge butter fan) along with simple crushed cookies or vanilla wafers he made the crust. The inside was a decadent mixture of heavy cream, spices and Mexican chocolate. Chef called the dish “A flavor profile of sweet, salty, spicy and smoky.” Then Ian whipped up tequila, crème de cacao, cream, Chambord raspberry liqueur and Chef Judy came around and topped it off with cinnamon.

About Culinary Wonders (2016: Private events are currently available, the storefront is closed.)

As the only recreational cooking class in the area, Culinary Wonders is taking Valencia by storm. Let our highly seasoned chefs take you on a culinary adventure through the world of unique cuisines that will boost the skills of any avid cook!

Discover the joy of cooking in a small, welcoming environment in our cooking studio. Our classes cover various topics such as pasta making, regional cooking, sushi making, as well as pastry classes and many more. Our Hands-On Classes offer personal instruction in a small group setting. Every class includes your own workstation, set of tools and supplies and of course all the recipes. We make learning fun and each class ends with a great meal along with occasional wine or cocktail pairing.

Our Demonstration Classes offer a wide range of menus prepared for you by our experienced chefs. Think of it as “dinner” and a show. You will get to sample the entire menu and also enjoy the occasional wine and cocktail pairing. Don’t forget you will take home all the recipes to prepare for your family.

Looking for a location to have a Special Event? Reserve our cooking studio for your next gourmet cooking club get together, corporate team building event, bridal shower, baby shower or birthday party.

We can also host a fun cooking class for your fundraiser.

We will work with you to create a menu just for you. You will have the choice of a hands-on or demonstration class.

Thank you for your interest in Culinary Wonders. We hope to see you soon in our kitchen where we’ll be cooking up some magic!

There were several classes to choose from, however, by the time we arrived at the Find Rare Whisky show, known as the “Nth” (to the Nth degree!) Universal Whisky Experience, some were sold out. Lucky to be there as press at all, as this event is the epitome of whisky events for aficionados, we were thrilled to get in on three before they also sold out.

This was the offering of Master Classes at press time: Glenfarclas – Forty for Forty, Suntory Japanese Whisky – The Art of Blending, Macallan – What’s New with The Macallan, Classic vs Cult: Glenmorangie vs Ardbeg, Five Generations of Blending Excellence with Chivas, Brown Forman – A Family of Brands, The Glenlivet – Understanding the Wood from the Trees, The Ultimate Lagavulin, Interbevgroup – From the Caithness Coast to the Fertile Planes of Morayshire, Gordon & Macphail – Welcome to Scotland’s liquid library, Hennessy – From Grape to Glass, A demystification of Dewar’s Malts and A Sensory Exploration of the Redbreast 21 Year Journey.

These are the three we got in on:

What’s New with The Macallan

From new age statements, to a new collectable range, to our decanter series, there’s a lot going on with The Macallan this year. Learn all about these expressions and much more, with National Brand Ambassador, Kieron Elliott. Sherry Oak and Double Cask 12yr, Edition No.1 and No.2, Rare Cask and Reflexion.

Elliott set up six tastings with two of each from The 12’s, The Editions and 1824 Master’s Series. But before we settled in to nose and taste we reviewed:

The Macallan is from the Speyside region of Scotland.

A darker whisky is an older whisky, no color is ever added to a Macallan.

They have never released a non-sherry seasoned whisky.

They spend $1,000 per cask.

Of the 12-year-old aged sherry oak cask we got aromas and flavors ranging from cinnamon, nutmeg, clove and other spices. The 12-year-old Double cask, released six months ago, aged mostly in American ex-sherry cask, had some citrus, vanilla, butterscotch and Crème Brûlée. Onto The Macallan Edition #1, started in 2015 with only 130 casks and heavy sherry seasoning, caramel, toffee, chocolate and ginger notes in the nose and mouth. Edition #2 was released at he end of 2016 and is a collaboration with the number one restaurant in the world, Spain’s El Celler de Can Roca, here we found orange oil, orange peel, and butterscotch candy. Our third group started with the 1824 Master’s Series Rare Cask (a non-age statement, a range of 18 to 27 year-olds) had toffee, vanilla, coffee, chocolate, clove and more…outstanding. And our final whisky, coming in a $1,500 a bottle, the 1824 Master’s Series Reflexion was the second bottle in the Master’s series with lots of American oak, Hogshead cask, a much higher percentage of oak flavors that included vanilla, caramel, toffee, chocolate, dried fruit, cinnamon, raisins and cloves.

A Family of Brands (Jack Daniels and Woodford Reserve)

Join Chris Fletcher (Assistant Master Distiller at the Jack Daniels distillery) and Greg West Woodford Reserve (Woodford Reserve Brand Ambassador) discuss and savor you on both these iconic American Whiskies.

“As the most flavor and color imparting process of whiskey, aging the distillate in charred, white oak barrel is the single most important journey for Bourbon. Now if we are talking, Tennessee whiskey, we take it one step beyond and put Jack Daniel’s through a final progression called “The Lincoln County Process” which definitive of Tennessee Whiskey and law”.

Fletcher started by saying that he is the first Assistant Master Distiller Jack Daniels has employed, he moved up the ranks from his beginnings as a tour guide.

As far as the barrel importance all of the color is from the barrel aging and natural.

The second most important ingredient is the yeast they choose to add to the rye, malted barley and/or corn.

We started the tasting with the Single Barrel Select Whiskey that had notes of green apple, banana, apricot, vanilla, butterscotch candy, cream, toffee and espresso. The Single Barrel Rye Whiskey had aromas and flavors of caramel, banana split, butterscotch, cinnamon, sweet earth and a little mint. The Single Barrel Proof Tennessee Whiskey had caramel sauce, orange, leather, cinnamon, clove and oak.

Woodford Reserve Brand Ambassador West led us through a tasting of: The Kentucky Straight Bourbon Whiskey used all white American Oak, with only seconds of toasting and charring, nine months of seasoning, loosing a whopping 50% in the angel’s share – evaporation – and had notes of malt, cream, orange peel, cinnamon, apple, melon, marzipan and spice. The Barrel Finish Select Double Oaked, with a lot more toasting, had notes of cream, oak, marzipan, molasses, anise, cinnamon and clove. The final tasting was of the Distiller’s Select Rye Whiskey that has been on the market for less than two years. Aromas and flavors included toffee, butterscotch and orange zest.

Dewar’s Malts – A Demystification of Dewar’s

Even though they look young and fresh faced, between them Gabe Cardarella, North American Dewar’s Ambassador, and Georgie Bell, Global Malts Ambassador from John Dewar and Son’s have over 20 years of experience in the whisky world and a plethora of awards and accolades to match. Of course, not as many as Dewar’s – the most awarded blended scotch in the USA. Join us as we investigate the complexities of blending and the integral single malts found within:

Bell told us stories of John Dewar in the past: marketing his whiskies via bicycle and boat, for the latter Dewar put messages in spent bottles, chucked them over the side, and if you found one you were rewarded with a case.

The number one market for Dewars, Bell said, is with the U.S.

Dewars 12, a blend of everything we were to taste and no flavors coming from an “exhausted” cask, had notes of toast, honey, citrus, lemon, vanilla, toffee fudge. Aberfeldy 16, new to the U.S. though around since 1898, aged in a sherry cask, had notes of caramel, brown sugar, honey and walnut. The Aultmore 12, very light in color, had a nose and taste of cream, hazelnut, orange peel and seawater. Craigellachie 23 had notes of chocolate, vanilla, roasted nuts and coffee; we also got to try the 21 that had more of a sweet sherry note, with caramel and toast. Royal Brackla 16 had sweet raisins, powder, dust, chocolate, almond and what Bell described as potpourri. Our final whiskey, the Dewar’s 18 had more dense caramel then its 12 year old predecessor, as well as chocolate, walnut and earth.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com